Grilled Scallops With Kale And Olives Recipes

GRILLED SCALLOPS WITH KALE AND OLIVES

Grilled Scallops With Kale and Olives image

Cook scallops on the grill, and they'll stand up to stronger flavors like kale and olives in this hearty grilled salad. You'll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn't overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, vegetables, appetizer, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

Olive oil, for brushing
1 bunch chopped kale (preferably lacinato)
Fresh lemon juice
Salt and pepper
1/2 cup pitted olives (preferably oil-cured)
Thinly sliced red onion
12 large scallops

Steps:

Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
Toss kale to taste with oil, lemon, salt and lots of pepper; massage kale until tender. Add olives and red onion and toss to coat.
Brush the scallops all over with oil and sprinkle with salt and pepper. Grill until scallops are browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Toss with kale salad and serve immediately.

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